Comments on: Piccalilli Recipe https://culinaryginger.com/piccalilli-recipe/ Authentic Recipes, Honest Ingredients Sun, 16 Feb 2025 18:41:26 +0000 hourly 1 By: Janette https://culinaryginger.com/piccalilli-recipe/#comment-80601 Sun, 16 Feb 2025 18:41:26 +0000 https://culinaryginger.com/?p=12046#comment-80601 In reply to Ken.

Yes, you can use English mustard. Just be aware that it has a stronger taste and spicier than the powder. I would start with half the amount. Enjoy.

]]> By: Ken https://culinaryginger.com/piccalilli-recipe/#comment-80548 Fri, 14 Feb 2025 16:14:24 +0000 https://culinaryginger.com/?p=12046#comment-80548 In reply to Sally.

Hi. I live in Turkey and can’t get powdered mustard. I have a jar of ready made English. Could I use that, if so how much?

]]> By: Janette https://culinaryginger.com/piccalilli-recipe/#comment-80005 Sat, 25 Jan 2025 02:24:47 +0000 https://culinaryginger.com/?p=12046#comment-80005 In reply to Stefanie Thibodeaux.

As I mentioned above, I do not know enough about canning so I can’t answer this. Because there is flour in the recipe is why I don’t recommend canning.

]]> By: Stefanie Thibodeaux https://culinaryginger.com/piccalilli-recipe/#comment-79956 Thu, 23 Jan 2025 02:35:05 +0000 https://culinaryginger.com/?p=12046#comment-79956 I’m curious if cook type starch or canning starch would be a better use in this recipe rather than flour? Since there is a preserving acidic liquid in the recipe, I’m curious if it would work. Especially if I were to just lightly blanch the vegetables and then water bath can the recipe and that would finish cooking the vegetables and infuse them with the flavor of the sauce. If you have any advice, please if you could, tell me what you think or valuable information for following through with my idea. Thanks in advance

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